Cucumber and Arugula-Stuffed Pitas with Mimosa Vinaigrette

Name: Cucumber and Arugula-Stuffed Pitas with Mimosa Vinaigrette
Yield: 4 servings (serving size: 2 pita halves)
Ingredients: 2 tablespoons finely chopped pepperoncini peppers; 2 tablespoons goat cheese, softened; 1 tablespoon water; 1 tablespoon fresh lemon juice; 1 ½ teaspoons olive oil; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 hard-cooked large egg, grated; 1 garlic clove, minced; 2 cups chopped arugula; 1 cup chopped romaine lettuce; 8 (1/4-inch-thick) slices tomato; 4 (6-inch) whole wheat pitas, cut in half; 1 cup (1/4-inch-thick) slices peeled cucumber

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The term "mimosa" is most often associated with the drink made from orange juice and Champagne. But a garnish using a hard-cooked egg yolk, such as in the dressing for this sandwich, is also referred to as mimosa.

By Cynthia Nicholson

Recipe by Cooking Light May 2006

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Cucumber and Arugula-Stuffed Pitas with Mimosa Vinaigrette

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Cucumber and Arugula-Stuffed Pitas with Mimosa Vinaigrette

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Ingredients

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